Description
A fresh, tangy lentil salad featuring green lentils, cucumber, red onion, red bell pepper, and parsley, tossed in a zesty lemon Dijon dressing. Optional additions include vegan feta and leafy greens like arugula or baby spinach, perfect for a healthy, protein-packed meal or side dish.
Ingredients
Scale
For the Salad
- 1 1/2 cups dry green lentils or 4 1/2 cups cooked/canned lentils
- 5 cups water
- 1 medium English cucumber, diced
- 1 cup diced small red onion
- 1 medium red bell pepper, seeded and diced small
- 1/4 cup chopped fresh parsley
- 1/2 cup crumbled feta, optional (Violife vegan feta used)
- 3-4 cups arugula or baby spinach, optional
For the Dressing
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 2 teaspoons agave syrup
- 2 teaspoons Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon salt
- Few shakes ground black pepper
Instructions
- Cook the Lentils: Add the lentils and water to a large pot and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 20 minutes until the lentils are tender but not mushy. Drain and rinse under cold water to stop cooking and cool the lentils quickly. Transfer the lentils to a large bowl.
- Prepare the Vegetables: Chop the cucumber, red onion, red bell pepper, and parsley. Add these chopped vegetables to the bowl with the cooled lentils.
- Make the Dressing: Whisk together olive oil, fresh lemon juice, agave syrup, Dijon mustard, minced garlic, salt, and black pepper in a medium bowl until well combined. Alternatively, combine all dressing ingredients in a mason jar and shake vigorously.
- Toss the Salad: Pour the dressing over the lentils and vegetables. Stir everything together thoroughly to combine.
- Add Optional Ingredients and Serve: Stir in crumbled feta cheese if using. Serve the salad over a bed of arugula or baby spinach, or mix the greens directly into the salad. Enjoy immediately.
Notes
- This salad keeps well for 2-3 days when covered and refrigerated.
- For extra texture and nutrition, add cooked quinoa, farro, or bulgur.
- Canned lentils are a convenient alternative and work well.
- Use green, brown, or black lentils; avoid red lentils as they become mushy when cooked.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 5 mg
